Garbanzo beans, tahini, lemon juice & garlic.
Roasted eggplant, tahini, lemon juice & garlic.
Cucumber, mint, garlic & yogurt.
Fried in olive oil & tossed in lemon juice & parsley.
Fava beans, onions, tomato, garlic, lemon juice & cumin.
Shaved lamb leg seasoned with a house blend of spices.
With roasted bell peppers, lettuce, tzatziki, served on a bun with fried potatoes.
Garbanzo beans, parsley, onions, garlic & house blend of spices.
1/2 lb. of local ground lamb with tzatziki, feta cheese, and pickled onions, served on a house-made bun, with fried potatoes.
Sliced chicken breast cooked with pomegranate molasses, soy sauce, and spices.
Shaved lamb leg seasoned with a house blend of spices, served with jalapeno relish and tarator.
Garbanzo beans, parsley, onions, garlic & house blend of spices, served with jalapeno relish and tarator.
Grape leaves stuffed with rice, pine nuts, onions, parsley & spices, served with jalapeno relish and tarator.
Chicken breast dredged in hot spices, smothered in a pomegranate, garlic, Dijon mustard glaze, served with jalapeno relish and tarato.
Mixed greens, blue cheese, red onion, candied walnuts, olive oil, and sherry vinegar.
Romaine lettuce, house Caesar dressing, Parmesan cheese & garlic croutons.
Baby Kale, beets, carrots, red onion, edamame beans, dried cranberries, sunflowers seeds, goddess dressing.
Served with baked chevre, over mixed greens with hazelnuts, fresh pears, and dijon vinaigrette.
250 ml.
Skewered marinated beef tenderloin grilled and served with tabouli.
Deep-fried sprouts with crispy garlic and smoky tomato sauce.
Sautéed in cream sherry, Dijon, herbs, spices, lemon, and butter.
Hummus, baba ghanooj, dolmas, and assorted in-house pickled vegetables served with pita.
Served with a trio of house-cured meats with onion jam, stone ground mustard, pickles & bread.
Served with beef tenderloin, burgundy brown sauce, mushrooms, scallions, dijon mustard, and garlic.
Served with drizzled with roasted garlic demi-glace.
Served with daily creations, please inquire with your server.
Served with sauteed with shitake mushrooms and scallions in a curry cream sauce.
Served with an assortment of seafood sauteed in a sauce of onion, tomato, bell pepper, saffron, white wine, and spices and served over a bed of risotto.
Served with braised, then simmered in a sauce of lemon juice, onions, tomato juice, and spices served over pearl couscous.
Served with tender pieces of lamb braised in east Indian spicy tomato curry topped with cucumber yogurt.
Served with chicken thighs braised with wild mushrooms, stock, and cream.
Served with seared medium rare, with winter squash puree and black currant gastrique.
Served with portobello mushroom with polenta, roasted red peppers, spinach served on a bed of field greens with warm balsamic vinaigrette.
Served with two tacos with grilled white fish, cabbage slaw and pico de gallo on corn tortillas.
Served with sauteed in cream sherry, dijon, herbs, spices, lemon, and butter.
Served with ground lamb sauteed with pine nuts, onions, and spices, wrapped in pastry, pan-fried and served with spicy jalapeno salsa and tahini-lemon sauce.